In a small bowl, combine the mayonnaise, honey, mustard and seasoning blend; set aside 3 tablespoons. Brush remaining mixture over chicken. Place in a large resealable plastic bag; seal and refrigerate for at least 1 hour. Refrigerate reserved mayonnaise mixture until serving. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until juices run clear. Cut chicken into 1-in. strips. Spread reserved mayonnaise mixture over pita breads; top with lettuce, chicken, bacon and cheese.